There are never enough hours in the day!
With my hours at work having picked up lately, I'm finding it a juggle to fit everything (fitness, blogging, housework, entertaining etc) into the limited time I have in the evenings.
So, when I am time poor, I love a quick throw-together stir fry that has a rainbow of colours with minimal cooking time for a warm yet fresh dinner.
The more colours you can enjoy with your food the better.
Not only is it appealing to the eye, but also, each vegetable holds its own nutritional content and to combine and vary what you eat is great for all-round wellbeing.
100g green tea noodles
1 tsp pure sesame oil
1 tsp fresh ginger, grated
3 garlic cloves, sliced
1/2 red hot chilli, finely sliced (optional)
1 tblsp soy sauce
1 tblsp mirin sauce
10 button mushrooms, finely sliced
2 bunches of baby pak choy, finely sliced
1 red banana pepper, finely sliced
4 shallots, finely sliced
1 c purple cabbage, finely sliced
1 tblsp dried wakame
1/2 c peas
1/4 c roasted cashew nuts
1/4 c fresh coriander, roughly chopped
Cook noodles in boiling water for about 5 mins - until tender.
Drain and rinse with cool water - set aside.
Next, heat oil in a wok and add ginger, garlic and chilli - cook for 1 min stirring constantly.
Then add the soy, mirin and mushrooms and continue to cook until mushrooms are softened and browning.
Then add the pak choy, pepper, shallots and purple cabbage and toss for a minute or 2.
Then toss through the seaweed, peas, nuts and coriander.
Remove from heat and toss through the noodles*.
Serve and enjoy!
*You may need to re-rinse with cool water to prevent sicking.